1. Wash the pork without fascia, chop it into coarse grains with a knife, and add bamboo shoots, cooking wine, sesame seeds, sesame oil, sugar, monosodium glutamate and refined salt. Then stir evenly to make meat stuffing.

2. Flour is made into 100 wonton skins, which are wrapped in meat one by one, and wrapped into wonton with protruding belly and slightly rectangular corners.

3. Boil the meat and bones into clear soup 2000g, add soy sauce and cooked lard, and divide into 10 bowls of soup.

4. Enlarge the pot on the fire, add 4000g of water to boil, add wonton and cook for about 5 minutes. When the wonton floats, keep the water slightly boiling until it is cooked, take it out, put it in a soup bowl, and sprinkle with chopped green onion and shredded egg.